Thawed this musk ox leg enough to carve a third off it.
If anyone ask why my duck fat tastes musky ...
Confit musk ox leg.
A bit of venison shoulder, before being braised.
Chopped up boar sausage.
All combined with cannellini beans ...
Pressed into a baking dish.
With a little bread crumb on top.
Et voila! Northern cassoulet.
It was a hit.
From Art Culinaire: Wooden robots are stealing our hand modelling jobs.
The art of Julie from The Black Hoof. From now on all spoons should be required to wear bows ...
... or capes.
Working on bourbon story. Shocked by this offensive quote from Ian McGrenaghan. Sir, you have lost my business.
Mulligatawny from Easton's on top of split peas. I can't decide if I like split peas or not. This requires more research.
Musk ox jus (reduced from the liquid of the 2/3 of the leg that I braised). Will likely be forgotten in freezer.
3 comments:
I've been visiting your site for a couple of months and I just wanted to write and let you know how much I enjoy it. Good photos,a great idea transcribing conversation, and interesting food. I am also a fan of your articles linked in the side-bar.
This weeks post raised my curiosity enough to press key to board though. How does musk ox compare in taste to regular beef? Also why do I never see dessert?
1. To me, most game meats, including musk ox, have too much similarity to beef, with none of its subtlety.
2. I don't eat candy on my own. So it won't be in ATE. We usually have dessert at FED, but it's often late and I'm drunk and forgetting to take photos (unless a friend baked it).
3. http://toronto.openfile.ca/blog/news/2011/why-anonymous-comments-are-pits
Thanks for your reply to (your referencing) points 1 and 2. As to point 3, if you were to check my email address, it includes my full given name, there would have been no need for your passive/aggressive snark. I'll give you the benefit of the doubt that the comment was written in haste, between the fug of rising and the first afternoon reviver. All the best for now,
Stephen
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